Kerala Beef Biriyani | Easy Recipe
2025-02-27 • Chitra • Cooking 1 hour 30 minutes
Ingredients
- Biriyani Rice 1 kg
- Beef pieces 1 kg
- Ghee 250 g
- Onion 250 g
- Cinnamon sticks 4 pieces
- Cashew nuts 50 g
- Raisins 50 g
- Ginger 1 tbsp
- Garlic cloves 5 cloves
- Cardamom pods 6 pods
- Nutmeg 0.25 piece
- Fennel seeds 1 tsp
- Turmeric powder 0.5 tsp
- Poppy seeds 1 tsp
- Lemon juice 1 tbsp
- Ground coriander 2 tbsp
- Salt 1 tsp
- Curry leaves 5 sprigs
- Coriander leaves 2 tbsp
- Mint leaves 2 tbsp
- Yogurt 2 cup
Nutrition
Calories600
Protein40g
Carbohydrates60g
Fats30g
Instructions
- Wash and clean the biriyani rice thoroughly. Parboil with cinnamon sticks and salt until it's half-cooked. Drain well and spread on a plate to cool.
- Fry cashew nuts, raisins, and half of the sliced onions in ghee until golden brown and crispy. Set aside for garnishing.
- Sauté the remaining onions in ghee until they turn golden brown and caramelized. This forms the base for the flavorful biriyani.
- Marinate beef pieces with sautéed onions, ginger, garlic, ground coriander, poppy seeds, yogurt, lemon juice, powdered cardamom, nutmeg, fennel seeds, and salt. Cook this mixture until the beef is tender and well-coated with spices. Spread it evenly in a dish.
- Layer the half-cooked rice evenly over the marinated beef mixture, ensuring it's well distributed.
- Sprinkle the fried cashew nuts, raisins, and onions generously over the layered rice.
- Cover the dish tightly with a lid and cook on very low heat (using embers or a slow cooker) for one hour, allowing the flavors to meld.
- Gently fluff and mix the rice and beef before serving. Garnish with fresh coriander and mint leaves for a vibrant finish.
